Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Tuna and Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 55 reviews

A vibrant and satisfying Tuna and Potato Salad featuring tender waxy potatoes, protein-rich tuna, fresh herbs, and a zesty lemon-mustard dressing. Perfect as a light meal or side dish, this salad can be enjoyed warm, at room temperature, or chilled.

  • Total Time: 19 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 2 pounds (907 g) baby (or other waxy) potatoes, scrubbed with water

Protein

  • 2 five-ounce (142 g) cans of tuna, drained (preferably tuna packed in oil)

Vegetables & Herbs

  • 1/2 medium red onion (113 g), thinly sliced
  • 1/2 cup (18 g) chopped fresh cilantro or parsley (or other leafy fresh herb)
  • 2 tablespoons (30 g) capers (optional)
  • 1 clove garlic, minced

Dressing

  • 1/3 cup (79 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (32 g) grainy mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine-grain salt, plus salt for cooking water

Instructions

  1. Cook the Potatoes: Cut each baby potato in half or into quarters if large. Place potatoes in a large saucepan and cover with cold water about 1 inch above them. Add about 1 tablespoon salt. Bring to a gentle boil over high heat, then maintain a gentle boil, cooking until fork-tender, approximately 8-9 minutes. Drain and rinse potatoes with cold water to cool slightly and drain again thoroughly.
  2. Prep the Vegetables and Dressing: While potatoes cook, thinly slice the red onion, chop the fresh herbs, and mince the garlic. In a large bowl, whisk together minced garlic, extra-virgin olive oil, lemon juice, grainy mustard, dried oregano, and 1/2 teaspoon salt to create a bright, flavorful dressing.
  3. Assemble the Salad: To the bowl with dressing, add the warm potatoes, drained tuna, sliced onion, chopped herbs, and optional capers. Gently stir until all ingredients are well combined. Adjust seasoning with additional salt if necessary.
  4. Serve: Enjoy the potato salad warm immediately, or allow to cool to room temperature or refrigerate and serve cold as desired.

Notes

  • Best to use waxy potatoes for the salad to maintain texture without becoming too mushy.
  • Drain tuna thoroughly to prevent watery salad.
  • Capers add a lovely briny contrast but are optional based on preference.
  • Salad can be made ahead and kept refrigerated for up to 2 days; bring to room temperature before serving for best flavor.
  • Adjust salt carefully as both capers and tuna may add saltiness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://ellarecipe.com/tuna-and-potato-salad-recipe/